Week 2, session 1
This week is eggs week – all the different ways of cooking them and making emulsions with them.
The first session was just a classic omlette. This was actually more difficult that it sounds. The perfect colour, texture and baveuse is tough.
When I told my colleagues about this, my colleague Nora, who is French, told me that baveuse means drooling which makes complete sense even if this makes it a little gross.
Although I didn’t really nail any aspect of this it was the most tasty omlette I’ve ever had, made especially delicious by the ‘drool’. I’ll keep practising these for sure!
One reply on “Omlette”
Making an omelette sounds easy but I’ve never got close to it being right. I always tend to over cook it. Yours looks good though